Beet Risotto with Goat Cheese

• ¼ cups Butterbutter
• 2 whole Beets, Chopped Small
• 1 whole Onion, Chopped Smallonion
• 1 cup Arborio Rice
• 3 cups Stock (Chicken Or Vegetable)
• 1 Tablespoon Balsamic Vinegarbalsamic-vinegar
• Salt And Pepper, to tastesalt-and-pepper
• ½ cups Goat Cheesegoat-cheese

1. 01Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!

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